Description
Mexican Lasagna combines the layered, comforting essence of traditional lasagna with the robust flavors of Mexican cuisine. This dish features layers of tortillas, seasoned meat or a vegetarian filling, beans, cheese, and salsa, baked to perfection. It’s a festive, hearty meal that’s perfect for any occasion.
Ingredients
1 pound lean ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 packet taco seasoning (or homemade)
1 (10 oz) can Rotel tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can enchilada sauce (or homemade)
8 oz tomato sauce
1 cup salsa
12 oz lasagna noodles (approximately 12 sheets)
3 cups shredded Mexican cheese blend
Instructions
Preheat oven to 350º F.
In a large skillet cook the ground beef and onion over medium high heat. Break apart the ground beef and cook for 7-8 minutes until the beef is cooked through and the onions are soft. Drain any extra grease away. Add the garlic and cook for 1-2 more minutes, until you can start to smell it.
Meanwhile, bring a large pot of water to boil and cook the lasagna noodles for 8 minutes. Drain and set aside.
Add the taco season and water called for on the packet, simmer for 3-4 minutes until the mixture thickens.
Pour in the tomatoes, black beans, corn, enchilada sauce, tomato sauce and salsa. Simmer the mixture for about 5 minutes for the flavors to come together and the mixture to thicken up a little.
Scoop about ½ cup of the mixture into the bottom of a 13×9 inch baking dish. Spread into a very thin layer to coat the bottom of the pan. Arrange about 4 lasagna sheets to cover the bottom of the pan. Top with about 1/3 of the beef mixture, and 1 cup of shredded cheese. Repeat with the remaining ingredients, so you have 3 layers of everything.
Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes until everything is bubbly and hot. Remove from the oven and let stand for 10 minutes before slicing to serve.